Low Sodium Classic Chicken Dumpling Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Classic Chicken Dumpling Soup

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Ingredients

6 servings

For the soup

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
8 cups low-sodium chicken broth
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For the dumplings

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup whole milk
2 tbsp unsalted butter, melted
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.

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